Restaurant style butter chicken/ Murgh Makhni/ English subtitle
Recipes in this Video
Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●butter
- ●cream
- ●tomatoes
- ●onions
- ●garlic
- ●ginger
- ●spices
Instructions
- 1Marinate chicken in yogurt and spices for at least an hour.
- 2Heat butter in a pan and sauté onions until golden.
- 3Add garlic and ginger, cooking until fragrant.
- 4Stir in tomatoes and simmer until soft.
- 5Blend the mixture into a smooth sauce.
- 6Return the sauce to the pan, add cream, and simmer.
- 7Add marinated chicken and cook until done.
Ingredient Alternatives
butter
Healthier: ghee
Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●1 kg mutton (goat meat), cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●2 tomatoes, chopped
- ●4 green chilies, slit
- ●1/2 cup cooking oil
- ●1 tbsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1/2 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1In a large bowl, marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Let it sit for at least 2 hours, preferably overnight.
- 2Heat oil in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.
- 3Add the sliced onions and sauté until they turn golden brown.
- 4Stir in the marinated mutton along with the marinade. Cook on high heat for about 10 minutes, stirring occasionally.
- 5Add chopped tomatoes and green chilies. Mix well and cook until the tomatoes soften.
- 6Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the mutton is tender. Stir occasionally and add water if necessary to prevent sticking.
- 7Once the mutton is cooked, sprinkle garam masala over the top and mix gently.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot with naan or rice.
Equipment
Shahi Korma is a rich and creamy dish that originates from the Mughlai cuisine of India, often served during special occasions and celebrations.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●1/2 cup cashew nuts
- ●1/2 cup almonds
- ●1/4 cup cooking oil
- ●2 tbsp ginger-garlic paste
- ●2-3 green chilies, slit
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp cumin seeds
- ●1/2 tsp coriander powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●1/2 cup cream (optional)
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add sliced onions and sauté until golden brown.
- 3Add ginger-garlic paste and green chilies, sauté for another 2 minutes.
- 4Add chicken pieces and cook until they are browned on all sides.
- 5In a blender, combine cashew nuts, almonds, and yogurt; blend until smooth.
- 6Add the yogurt mixture to the chicken, along with turmeric, red chili powder, coriander powder, and salt.
- 7Cover and cook on low heat for about 30 minutes, stirring occasionally.
- 8Once the chicken is tender, add garam masala and cream (if using), stir well.
- 9Cook for an additional 5-10 minutes until the gravy thickens to your liking.
- 10Garnish with fresh coriander leaves before serving.
Equipment
White Chicken Korma hails from the royal kitchens of India, where it was crafted to impress guests with its rich flavors and creamy texture. Traditionally, this dish symbolizes hospitality and is often served during special occasions and festivals. In modern times, Korma has transcended its origins, inspiring various adaptations across the globe, making it a beloved dish in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●yogurt
- ●onions
- ●ginger
- ●garlic
- ●coconut milk
- ●cashews
- ●green cardamom
- ●cinnamon stick
- ●cloves
- ●bay leaves
- ●coriander powder
- ●cumin powder
- ●turmeric
- ●salt
- ●oil
- ●fresh cilantro
Instructions
- 1Marinate chicken in yogurt, ginger, garlic, and salt for at least 30 minutes.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add sliced onions and cook until golden brown, about 8-10 minutes.
- 4Stir in ginger and garlic paste; cook for 1-2 minutes until fragrant.
- 5Add marinated chicken to the pot; cook until no longer pink, about 5-7 minutes.
- 6Sprinkle in coriander powder, cumin powder, turmeric, and salt; mix well.
- 7Pour in coconut milk and bring to a simmer.
- 8Add cashews, cardamom, cinnamon, cloves, and bay leaves; stir to combine.
- 9Cover and cook on low heat for 20-25 minutes until chicken is tender.
- 10Adjust seasoning as needed; remove whole spices before serving.
- 11Garnish with fresh cilantro before serving.
Ingredient Alternatives
cashews
Healthier: almonds
Cheaper: peanuts
Almonds provide a similar texture with fewer calories.
coconut milk
Healthier: light coconut milk
Cheaper: evaporated milk
Light coconut milk reduces calories while maintaining creaminess.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds protein and tanginess.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based protein option, while thighs are less expensive than breasts.
Techniques
Equipment
Also Known As
Ingredients
- ●1 kg chicken drumsticks (tangdi)
- ●1 cup yogurt
- ●2 tbsp ginger-garlic paste
- ●2 tbsp lemon juice
- ●2 tbsp vegetable oil
- ●1 tsp garam masala
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/4 cup fresh coriander leaves, chopped
- ●1/4 cup fresh mint leaves, chopped
- ●1/2 tsp black pepper
- ●1/2 tsp cardamom powder
Instructions
- 1In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, vegetable oil, garam masala, cumin powder, coriander powder, red chili powder, turmeric powder, salt, black pepper, and cardamom powder to create a marinade.
- 2Add the chicken drumsticks to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- 3Preheat your grill or oven to 200°C (400°F).
- 4Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
- 5If using a grill, place the chicken drumsticks on the grill rack and cook for about 25-30 minutes, turning occasionally until they are cooked through and have a nice char.
- 6If using an oven, place the drumsticks on a baking tray lined with foil and bake for 30-35 minutes, turning halfway through, until they are golden brown and cooked through.
- 7Once cooked, remove the chicken from the grill or oven and let it rest for 5 minutes.
- 8Garnish with chopped coriander and mint leaves before serving.
- 9Serve hot with mint chutney and lemon wedges.
Equipment
Mutton Yakhni Pulao hails from the rich culinary traditions of South Asia, particularly Pakistan and India. It is a beloved dish often served at weddings and special occasions, showcasing the use of fragrant spices and tender meat. The dish symbolizes hospitality and is a staple in festive gatherings. Today, variations exist across the region, with families adding their unique touches, making it a cherished recipe passed down through generations.
Ingredients
- ●mutton
- ●rice
- ●onions
- ●ginger
- ●garlic
- ●yogurt
- ●green chilies
- ●whole spices
- ●cilantro
- ●mint
- ●ghee
- ●salt
- ●water
- ●lemon juice
- ●bay leaves
- ●cinnamon stick
Instructions
- 1Marinate mutton with yogurt, ginger, garlic, and spices for at least 1 hour.
- 2Heat ghee in a large pot over medium heat until shimmering.
- 3Add sliced onions and sauté until golden brown, about 5-7 minutes.
- 4Stir in marinated mutton and cook until browned, about 10-15 minutes.
- 5Add water and bring to a boil, then reduce heat and simmer until mutton is tender, about 1-1.5 hours.
- 6Remove mutton and strain the broth, reserving the liquid.
- 7In the same pot, add soaked rice and the reserved broth.
- 8Layer the cooked mutton on top of the rice.
- 9Add chopped cilantro, mint, and green chilies.
- 10Cover and cook on low heat until rice is fully cooked, about 20-25 minutes.
- 11Fluff the rice gently before serving.
Ingredient Alternatives
mutton
Healthier: chicken
Cheaper: goat
Chicken is leaner and quicker to cook.
ghee
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat option.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt offers a similar tang with more protein.
basmati rice
Healthier: brown rice
Cheaper: long-grain rice
Brown rice adds fiber but takes longer to cook.
Techniques
Equipment
Also Known As
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